Pork Chorizo Sausage
A spicy ground pork sausage flavored with smoked paprika, garlic, and chili, often sold fresh or cured. It is included in HTS 1601.00.20.90 as an other pork sausage product, distinct from canned or specific cuts. This covers prepared pork-based sausages for direct consumption.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If made primarily from tuna rather than pork
Tuna-based preparations fall under 1604 per subheading notes linking to Chapter 3 species.
If for fresh or frozen pork cuts used as sausage ingredient, not prepared
Unprepared pork carcass cuts remain in Chapter 2 as fresh/frozen meat.
If sold as a mixed meat sauce or flavoring preparation
Sauce-like preparations with meat extracts go to 2103 for mixed condiments.
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Import Tips & Compliance
• Comply with Lacey Act declarations for pork species and harvest details
• Use tamper-evident packaging to meet FDA food safety standards
• Avoid delays by pre-submitting entry summaries with full lot traceability
Related Products under HTS 1601.00.20.90
Pork Summer Sausage
A semi-dry fermented sausage made primarily from ground pork meat, seasoned with spices and stuffed into casings. It falls under HTS 1601.00.20.90 as a pork-based sausage product that is not specifically enumerated elsewhere in the pork subheading. This classification applies to ready-to-eat processed pork sausages excluding hams, shoulders, and loins.
Pork Blood Sausage
Traditional sausage made from pork blood, fat, and fillers like oats, stuffed into casings. Included in HTS 1601.00.20.90 as other pork-based products, even with blood component under threshold for 1602. It qualifies as a food preparation based on pork blood and meat.
Pork Andouille Sausage
A smoked pork sausage originating from Cajun cuisine, coarsely ground with garlic, onions, and spices. Classified under HTS 1601.00.20.90 as an 'other' pork sausage not matching specific subheadings like hams. It is a prepared food product based on pork meat.
Pork Boudin Sausage
A Cajun rice-based pork sausage including liver, heart, and seasonings stuffed into hog casings. Falls under HTS 1601.00.20.90 for other pork sausages and meat preparations. The pork offal inclusion qualifies it as a food preparation based on meat offal.
Pork Salami
Dry-cured pork sausage fermented and air-dried, typically seasoned with garlic, wine, and black pepper. Classified in HTS 1601.00.20.90 as other pork sausage, excluding wet-packed or canned varieties. It represents a prepared pork meat product ready for slicing and eating.
Pork Breakfast Sausage Links
Small pork sausages seasoned with sage, fennel, and pepper, formed into links for frying. HTS 1601.00.20.90 covers these as other pork sausages not otherwise specified. They are fully prepared meat products based on ground pork.